Pesto Rice Salad

Serves 4-6
Calories: 120 kcal/ 100g serving

“Summer Collection” (Delia Smith), Page 36

Ingredients

8 fl oz Arborio rice
16 fl oz vegetable stock
4 spring onions, finely chopped
juice of 1 lemon
basil leaves
1 oz parmesan shavings
salt & freshly ground black pepper   

Pesto Sauce

2 oz fresh basil
1 large garlic clove
1 tblsp pine nuts
6 tblsp olive oil
1 oz Pecorino Romano or parmesan cheese, grated
salt

Method

  1. To make the pesto sauce, blend basil, garlic, pine kernels and olive oil together until you have a smooth purée.

  2. Coat the rice with ¼ of the pesto sauce, and place in a shallow pan. Our on the boiling stock and add 1 tspn salt. When it begins to boil, simmer with a lid on for 20 mins.

  3. Tip the cooked rice into a service bowl, and pour in lemon juice and remaining pesto sauce.

  4. Combine the ingredients and stir together. Season with salt and pepper to taste.

  5. Leave to cool if serving cold. Scatter torn basil leaves, finely chopped spring onion and parmesan shavings over the salad.

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